Turkey Lunchmeat questions

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magnum3672

Meat Mopper
Original poster
Apr 25, 2011
229
12
Southeast Michigan
So, I'm planning on taking a turkey breast and turning it into lunchmeat. My plan is to brine it for a day and then slap some salt and lemon pepper on it and let it smoke slow til it hits 160. Let it rest and cool and then slice it thin and package it. Anyone see any problems with that method? I'm hoping it'll stay pretty fresh but I'm avoiding adding any curing agent because my pregnant sister will be partaking and she was told to avoid nitrates.
 
Hello Magnum.  I know this is unnecessary but for any new folk who might read I will just say remember the 140-4 rule.  BUT you knew that already.  Sounds like a good plan to me.  Do you ship internationally?  Could use some good sammie meat next week. 
icon_biggrin.gif
  Good luck my friend.  Keep Smokin!


Danny
 
So, I'm planning on taking a turkey breast and turning it into lunchmeat. My plan is to brine it for a day and then slap some salt and lemon pepper on it and let it smoke slow til it hits 160. Let it rest and cool and then slice it thin and package it. Anyone see any problems with that method? I'm hoping it'll stay pretty fresh but I'm avoiding adding any curing agent because my pregnant sister will be partaking and she was told to avoid nitrates.
Low and slow could be a problem.... In a smoker, there is a lack of oxygen and botulism could grow.... cure #1 prevents botulism...  cure #1 has nitrite in it.... no nitrates....  

When you smoke the breast, get the temp to 140 within 4 hours including the time it was removed from the fridge and started warming up...  It is recommended, smoking non cured meats at a temp of 225 to meet this temperature guideline....  

Below is an article about nitrates/nitrites....  looking at the list of foods where one would get nitrates/nitrites......   vegetables have a much higher level than meats, (bacon)....  Bacon and hot dogs appear to be a safer choice than most vegetables....

Dave

Nitrates in foods.....

http://ajcn.nutrition.org/content/90/1/1.full

TABLE 5
Mean nitrate and nitrite contents of a convenience sample of fruit, vegetables, meats, and processed meats[sup]1[/sup]
 NitratesNitrites
 mg/100 gmg/100 g
Fruit  
 Apple sauce0.30.008
 Banana4.50.009
 Fruit mix0.90.08
 Orange0.80.02
Vegetables  
 Broccoli39.50.07
 Carrots0.10.006
 Cole slaw55.90.07
 French fries2.00.17
 Ketchup0.100.13
 Mustard greens116.00.003
 Salad mix82.10.13
 Spinach7410.02
 Tomato39.20.03
 Vegetable soup20.90.001
 Desiccated vegetable dietary supplement[sup][sup]2[/sup][/sup]27,89010.5
Meats/processed meats  
 Bacon5.50.38
 Bacon, nitrite-free3.00.68
 Ham0.900.89
 Hot dog9.00.05
 Pork tenderloin3.30

  • 1  Nitrate and nitrite concentrations were quantified by ion chromatography (ENO 20 Analyzer; Eicom, Kyoto, Japan). Analysis of foods reflects the mean value from triplicate or quadruplicate analyses.

  • 2  Nature's Way Garden Veggies (1 capsule; 900 mg desiccated vegetables; Nature's Way Products Inc, Springville, UT).
 
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